Yeast Fermentation

The purpose of this experiment was to observe the process in which cells must partake in a respiration process called anaerobic fermentation and as the name suggests, oxygen is not required. This particular procedure, which is catabolic meaning, it breaks down energy, can be present in to types of fermentation; alcohol in yeast or lactic acid in muscles. This is a continued reaction from glycolysis, where glucose is broken down into three carbon sugars. The products of alcohol fermentation are ethanol and carbon dioxide and the products produced by lactic acid fermentation is lactate.

As we observed the effects of yeast fermentation, it is imperative to know that yeast makes energy through fermentation. Yeast fermentation was combined with several different saccharides such as glucose, sucrose, starch, and fructose. Boiled water was also included in this experiment as another variable. The control was simply a vial of yeast and distilled water at room temperature. Each vial was filled completely with the mixture (the solution was composed of individual saccharides and water) and then the gap was measure in 2 minute increments. The spectrometer was set at a 600 mm absorbance and each vial was measure, once again, in every two minute intervals.

The purpose of this experiment was to better understand the logistics behind the fermentation process. In tube one, the succinate was fumarated. The second tube differed in the fact that there was boiled water, which is not a suitable living condition for yeast, and therefore the enzyme was denatured. There was no carbon dioxide produced when mixed with boiled water but without that variable’s presence, there was a greater amount of carbon emission. Tube three had an added inhibitor so therefore the rate of reaction was considered slow which can be observed in figure 1-1. Adding the inhibitor meant that the enzyme was occupied and not in absorbance. Tube four, the final tube, had the...

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...INTRODUCTION:
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In this lab our goal was to discover the rate at which yeast will ferment different sized molecules of carbohydrates. In order to perform our experiment we made use of water, glucose, sucrose, and starch. It was hypothesized that glucose, sucrose, then starch would all be used to produce energy during fermentation. Being that glucose is a simple sugar, or monosaccharide, we predicted that glucose would be fermented most quickly. This hypothesis was made based on the idea that glucose is the cell's main source of energy in aerobic cellular respiration. The first step of cellular respiration is glycolysis which breaks down glucose for energy. We predicted that Sucrose would ferment second to glucose since it is a larger molecule composed of glucose and fructose. Finally, we predicted that starch would...

...﻿Examining the Effects of Mass and Type
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Ethanol fermentation is a system in which hydrogen ions from NADH + H+ are broken down in order to release the trapped energy and regenerate NAD+. In the absence of a mitochondria or oxygen ethanol is formed, which is typically found in bacteria and some yeast. Yeastfermentation has been used commercially since the 18th century to brew alcohol, when French chemist Antoine Lavoisier found that in an experiment when he added sugar to the reaction. Lavoisier found that when he added the sugar to the reaction two-thirds of the sugar ended up producing alcohol and the other third was oxidized and became waste in the form of CO2 (This is why there is foam produced on top of most beers). By 1780 yeast was fermented in order to bread which was sold commercially by the Dutch. Yeastfermentation has been used for a prolonged period of time, and through extensive research, factors have been found that effect the process of yeastfermentation. Such factors include the amount of saccharide used and the type of saccharide, both of these factors will be put through a test...

...debt”, causing it to “burn” and eventually fatigue, until pyruvate is reduced from lactate (Madur, 2009).
Anaerobic respiration can be further divided into two types; namely, alcohol fermentation and lactic acid fermentation. In alcohol fermentation, pyruvate (product of glucose in glycolysis) is converted to 2 molecules of ethanol (C2H5OH) and 2 molecules of carbon dioxide (CO2) while in lactic acid fermentation, pyruvate is reduced directly into lactic acid (Campbell and Reece, 2008). A good example of organism which produces ethyl alcohol and carbon dioxide through the process of alcohol fermentation is yeast (Madur, 2009).
As a unicellular fungus, yeast is also an example of a facultative anaerobe, which depicts an organism with metabolic versatility to harvest food energy by either respiration or fermentation (Campbell and Reece, 2001).
Baker’s yeast (Saccharomyces cerevisiae), is an important example of yeast for its practical uses and applications in the industry. The cells release carbon dioxide which leavens the dough that is used to make bread or crackers. The ethyl alcohol produced by fermenting yeast evaporates during baking. Saccharomyces also ferments sugars to alcohol. Wine is produced then yeasts ferment the carbohydrates of fruits, while beer is resulted from the...

...﻿Comparing the Rate of Fermentation of Yeast in Solutions with Different Concentrations of Glucose
Brandon Bosley
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The word Fermentation has been derived from Latin (Ferver which means to ‘boil’).As during fermentation there is lot of frothing of the liquid due to the evolution of carbon dioxide, it gives the appearance as if it is boiling.
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...THE PROCESS OF FERMENTATION THROUGH DIFFERENT KINDS OF SUGARS
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INTRODUCTION:
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...﻿Are there any differences in the rate of metabolism of a dried yeast culture with differing carbohydrate sources?
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...Title:
Showing Cellular Respiration through Alcoholic Fermentation
Abstract:
The experiment was conducted to determine the impact different yeast amounts had on yeastfermentation. It was hypothesized that the more yeast added the more CO2 would be produced. The carbon dioxide production was measured in the fermentation of yeast with solution of no yeast in test tube 1, 1mL yeast in test tube 2, and 3mL of yeast in test tube 3 over a period of twenty minutes. All of the yeast amounts produced CO2, but test tube 3 was the most efficient of the three.
Introduction:
This lab was to investigate fermentation, a cellular process that transfers the energy in glucose bonds to ATP. The energy in ATP can then be used to perform cellular work. Fermentation is an anaerobic (without oxygen) process; cellular respiration is aerobic (using oxygen ). All living organisms, including bacteria, produce ATP in fermentation or cellular respiration and then use ATP in their metabolism.(Campbell, 2008)
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